This grain-free lemon cake with whipped cream frosting is made for Easter dinner, spring birthdays, or any other special occasion. It’s super lemony thanks to lemon zest, juice, curd, and extract!
It’s the roughest Monday of the year, but I brought cake to ease the pain! If springing forward has taken some of the pep out of your step, this grain-free lemon cake will put it right back in.
When my future sister-in-law asked for a lemon cake to celebrate her birthday, I was excited. A few months ago for a styled wedding shoot, my friend Lindsey and I made a lemon layer cake with blood orange curd and blood oranges on top. I’d been wanting to try something similar with a lemon curd filling, and this was the perfect opportunity. For this cake, I adapted my lemon olive oil Bundt cake recipe to create two round layers. (Before you can even ask, no, you can’t taste the olive oil! It’s just a super healthy, easy to work with fat for baking that creates a wonderfully tender crumb.)
I used homemade lemon curd for the filling, and then frosted and decorated the cake with stabilized whipped cream. The result is a festive, richly lemon-flavored cake with tart curd and pillowy clouds of cream. It’s so good, and was a huge hit with my entire family, including my three young future nieces. I can’t wait to make it again next month for Easter!